Pineapple Angel Food Cake aka Exploding Cake #Recipe Peg Cochran/Margaret Loudon

 

This recipe is all over the internet and I gather has been around for ages.  It couldn't be easier with the correct baking pan.  I first tried a recipe that was to be baked in a 9x13 inch glass baking dish.  I whipped out my trusty Pyrex dish (I have no idea how old that thing is) but didn't measure it.  It looked to be about 9x13 inches.  But it wasn't.  About ten minutes after putting the cake in the oven, I smelled burning.  Was something burnt on the bottom of the oven?  After a few minutes, I decided I'd better check.  The cake had overflowed the baking dish and was all over the racks and the bottom of the oven.  Panic! I had to take a dessert to a potluck that evening.  I had to wait for the oven to cool down enough to clean up the mess and the clock was ticking.  I found a box of white cake mix in the cupboard, doctored it up with some fresh lemon juice and coconut flakes and then topped it with a lemon glaze.  Phew!  Everyone loved it. Not to be undone by a mere cake, I decided to try the pineapple angel food cake again but this time I used my tube pan.  It turned out perfectly--very moist and perfect for spring. Next time I might add some coconut for something of a piña colada effect.

 

 

1 box angel food cake mix that only requires water

20 ounce can crushed pineapple in juice

 

Pre-heat oven to 350 degrees.

Combine angel food cake mix and pineapple (including juice) in the bowl of a mixer.  Mix on low speed for 30 seconds, then medium speed for one minute.

 

 

Pour batter into an ungreased 10-inch tube pan.

 

Bake for 40 to 45 minutes until golden brown.

Invert cake onto a bottle and let cool upside down for two hours.

Run knife around the edges and turn out onto a plate. 

 

 

 

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